Julia Child's Chicken with Hollandaise Sauce
Julia Child's Chicken with Hollandaise Sauce

Hi everyone, hope you’re having an incredible day. Today, I’m gonna show you how to prepare a special dish, julia child's chicken with hollandaise sauce. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Julia Child's Chicken with Hollandaise Sauce is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Julia Child's Chicken with Hollandaise Sauce is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have julia child's chicken with hollandaise sauce using 11 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Julia Child's Chicken with Hollandaise Sauce:
  1. Chicken—————-
  2. 5 chicken thighs
  3. 1/2 stick butter
  4. 4 cloves whole pieces of garlic
  5. To taste salt and ground black pepper
  6. 2 teaspoon Herbs De Provence
  7. 1/2 cup white wine
  8. Hollandaise Sauce—————–
  9. 2 large egg yokes
  10. 1 tablespoon white wine
  11. 1 tablespoons lemon juice
Steps to make Julia Child's Chicken with Hollandaise Sauce:
  1. In a pan/ skillet, heat the butter on medium heat until lightly foaming.
  2. Separate the yokes and egg whites.
  3. Add the chicken and cook until lightly brown on both sides, about 5 minutes. Add salt and pepper, herbs de provence and garlic. Leave the cloves whole.
  4. Cover pot and allow chicken to cook for about 25-30 minutes. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times.
  5. When chicken is done, remove to a plate and keep warm. Mash the garlic in the pan with the back of a spoon.
  6. Add the 1/2 cup of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
  7. In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1 tablespoon of white wine.
  8. Next, beat in the skillet liquid very slowly, a few tablespoons at a time.
  9. Continue to beat the sauce over low heat until it is thick and creamy. This will create a thick and gorgeous hollandaise sauce.
  10. Plate the reserved chicken and pour the hollandaise sauce over the top.
  11. Garnish with some chopped parsley.
  12. Serve, I hope you enjoy!!

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